* subbed 1/4 cup each tapioca and potato flour in place of vital wheat gluten, added 1/4 cup of nooch & 1/4 cup of Daiya Cheddar as a extra binder.

Liz whipped up a quick batch of doughnut batter which started out a little loose, so they ended up a little more like a cross between doughnut holes and churros, but hey -- sprinkle some sugar on it and it's all good. ;)

The tortillas are super easy to make (2 cups of masa, 1 1/2 cups of water, 1/2 tsp. smoked sea salt) -- then the dough was rolled into small golf ball size chunks and pressed out in our handy tortilla press.

They were then cooked in a cast-iron pan set on stun high (about 2 minute on the first side, and 30 seconds on the flip).

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.